Homemade glazed doughnuts!
Doughnuts, Doughnuts, Doughnuts.
I love Doughnuts so much. To me there is no need to wait until Hanukkah to make or eat those bad boys.
It's are a real treat every day and every hour.
When I was a little girl, once.. many years ago .. there were still a few stores of 'Dunkin Donuts' in Israel. I remember as a kid I liked going with my parents to the mall because I knew that if I'd join them to this boring trip to the mall (yes, back in those days I did not appreciate Zara and Mango as much as I do today. .) There's a chance I will end up with a nice pack of doughnuts in my hands.
I remember the day I went with my dad to the Malcha Mall in Jerusalem, I was maybe 7 or 8 years old .. My dad gave me some money to go and buy for us some doughnuts. I was very pleased, walking towards the store only to find out that... the 'Dunkin donuts' store is closed. for good! And all the other stores they had here in Israel well.
Oh.. the horror.
If I only knew back then how easy it is to make doughnuts at home, it would make this experience much simpler...
(It was much less dramatic than my description here .. but go along with me)
Anyways.. after a few tries of making doughnuts myself, I came up with this recipe.
And the result - beautiful, fluffy and delicious.
I hope you'll like it :)
For the doughnuts-
300g of flour
12g of dry yeast
45g of sugar
50g of melted butter
60ml heavy cream
60ml of milk
Half a teaspoon of salt
Half a teaspoon of nutmeg
For the glaze-
250g of powdered sugar
70g of melted butter
teaspoon of vanilla extract
5 tablespoons of milk
Heat the milk a little bit, so that it is lukewarm.
Mix the lukewarm milk with the dry yeast and sugar in and let them rest for about 10 minutes.
Then add the melted butter, cream and egg and mix.
In another bowl, mix the flour, salt and grated nutmeg.
Add the liquids to the dry ingredients mixture and mix using a spatula or wooden spoon.
Mix until it forms into a dough, the dough should be slightly sticky. If it is too sticky you can add another tablespoon or two of flour.
Spread some oil on the work surface and move the dough there. knead it for 10 minutes. At this point you can also use a standing mixer and knead the dough using the kneading hook.
Transfer the dough to a lightly oiled bowl and let it rice for 2-3 hours, until it doubles its size.
Sprinkle a little flour on the work surface and roll out the dough using a rolling pin to a thickness of half an inch.
Cut the dough using a donut-cutter or round cookie cutters of different sizes to create the large circle and the hole in the middle, or even using cups or glasses. Whatever you have at your disposal :)
Place the donuts on a tray with baking paper and let them rise for about half an hour.
Carefully transfer the doughnuts into boiling oil and fry until golden on both sides.
It is important that the oil would be really really hot, but not too much. If you have a thermometer - the recommended temperature is 160-170 degrees Celsius. If you do not have a thermometer, make sure that when you put the dough in, it does not bubble like crazy. If necessary, transfer to a medium heat.
Transfer it to a tray with absorbent paper to soak up the oil.
Prepare the glaze - mix the powdered sugar in a bowl, together with the melted butter, milk and vanilla extract until smooth.
Dip the doughnuts in the glaze and place on a tray.
Tip: It's better to eat the doughnuts the same day you made it, but can be stored for another day or two in a box.